Mixology Monday: Some Like It Hot!

It looks like this is my first Mixology Monday since February of last year. So sad. I will make myself feel better by making a toasty, warm beverage with booze in it! Nancy at Backyard Bartender has chosen the theme “Some Like it Hot” to battle chills of February. I decided to adapt one of my favorite winter beverages, Bull’s Milk, a cocktail whose name is more than a little off-putting. Despite the moniker, it’s delicious and perfect for cold weather (and for brunch!)

Bull’s Milk

1 oz dark rum, I used Gosling’s
3/4 oz cognac, I used Hennessey
6 oz warm vanilla milk*
1 scant tsp grade A maple syrup
freshly grated nutmeg

Pre-heat a mug or heat-proof glass. Add rum and cognac to mug. Prepare vanilla milk as directed below. Stir the maple syrup into the milk, and add to the booze in the glass. Top with fresh grated nutmeg.

*In a sauce pan, warm the milk over low heat with a piece of split vanilla bean. Use about 1.5 inches of vanilla bean per 6 ozs of milk. Be careful not to scald the milk, stirring often until it reaches the desired temperature. For a drink with more texture, try using a little battery operated milk frother that results in foam similar to steamed milk.

Superfood Soup: Cream of Broccoli

If you don’t usually like to eat broccoli stems (ewwww!) then this recipe is a great way to make use of them. It’s also full of vitamin C and other good stuff. Make a big batch and freeze some!

Cream of Broccoli Soup

1 Tbsp olive oil

1 medium onion, chopped

3 celery stalks, chopped

about 2 lbs broccoli, including stems

4 cups chicken or vegetable stock

1 to 1.5 Tbsp butter

1 Tbsp all purpose flour

1 cup milk

1 tsp freshly ground nutmeg

¼ tsp freshly ground black pepper

salt to taste

1. Cut the broccoli stems and florets into manageable pieces; keep in mind that you’ll be puréeing the soup later.

2. In a large pot, sauté the onion and celery until just tender, about 5 minutes.

3. Add the broccoli pieces and veggie stock, cover and simmer for 10-15 minutes (until broccoli is tender).

4. Remove from heat; when the soup is cool enough, blend (using a blender or food processor) in batches until smooth.

5. Meanwhile, in a separate pot, melt the butter and stir in the flour and milk. Use a whisk if needed to remove any lumps. Stir in the puréed soup and bring to a simmer, adding the nutmeg and pepper. Salt if needed, and serve.

*The purpose of step five is to thicken the soup. However if you have wheat allergies or just don’t want the extra butter, try blending a potato into the soup instead, or leave out the thickening process altogether. The soup will be thinner, but it still tastes amazing!

Maple Roasted Brussels Sprouts and Carrots w/ “Candied” Hazelnuts

It’s your last chance to get good brussels sprouts before the season ends. This recipe is simple, and of course the oven will warm up the kitchen. Although the hazelnuts aren’t absolutely necessary, they are surprisingly delicious. I don’t typically like nuts in my salads and veggies, but these were crunchy and sweet and ended up being my favorite part of the dish.

Maple Roasted Brussels Sprouts and Carrots w/ “Candied” Hazelnuts

about 1.5 lbs brussels sprouts

3 carrots, peeled and cut into bite sized pieces

2 Tbsps olive oil

1 tsp kosher salt

¼ tsp fresh black pepper (optional)

1.5 Tbsps high quality maple syrup*

2 tsps marsala cooking wine

¼-½ cup hazelnuts, coarsely chopped or broken into smaller pieces

canola spray, such as Trader Joe’s brand

1. Pre-heat oven to 375°.

2. Prepare brussels sprouts by soaking in warm water for ten minutes to flush out any crawlies. (For more prep info, such as instructions on removing the sprouts from their stem, see this earlier post.) Drain, remove stems, discard any yellow or discolored leaves, and cut in half.

3. In a large mixing bowl add brussels sprouts, carrots, olive oil, salt, and pepper; toss until well coated. Pour the mixture onto a large baking sheet and set mixing bowl aside (you’ll use it again later!). The sugars in the wine and syrup tend to make a mess of baking pans, so feel free to use parchment paper or foil. I also use a little canola oil spray.

4. Roast the brussels for 15 minutes, then stir. Roast another 15 minutes, remove tray from oven and return mix to bowl, add the maple syrup, marsala wine, and hazelnut pieces. Toss well and return to pan. Return to oven and continuing roasting for another 15-20 minutes—the brussels sprouts should emerge tender. The sugars caramelize on the hazelnuts, leaving them with a candy-like coating.

* This is not the time to save a buck and pick up some Aunt Jemimah. You’ll want to buy grade A or B maple syrup, which can be a bit pricey depending on the brand, but a little goes a long way.

My New Favorite

I missed an entire week of work two weeks ago due to the flu. I was so sick and miserable that I couldn’t even manage to switch on the Xbox (we’re talking near death here), and instead I was forced to resort to the comforts of bad movies and terrible daytime television. But while my suffering was great, there were a few good things to come out of the experience. Shameless viewing of Vin Diesel movies (action packed!) and reality shows about prison life, no work, and—last but not least—chicken nuggets. That was my meal request—instead of craving noodle soup and ginger ale, I really wanted some chicken nuggets. The wife sprung into action, picking up some chicken tender thingies from Trader Joe’s (and oven fries too!). I enjoyed them so much that I had them for five consecutive days, sometimes both for lunch and dinner. But that’s not just the flu talking; we’ve gone through another bag since then. They are magic treats that should live in your freezer all the time. It’s unfortunate that some suffering was necessary for this discovery, but now I can’t imagine life before I knew about their existence. And now you know too. You’re welcome!

And I promise, I will wait at least a month before posting about Trader Joe’s again.